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Freezing Seafood When freezing, place in the coolest part of the freezer.
Whole Fish or fillets
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• Ensure fish and shellfish are absolutely fresh for freezing.
• Whole fish should be gilled and gutted
• Wrap each whole fish or fillet in plastic wrap, label, date and freeze
• When frozen, dip in cold water and return to freezer: this forms a protective glaze
• Fish can be kept frozen for 1-6 months
• Oily fish can be kept frozen for up to 3 months
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Smoked fish |
| • Smoked fish tends to accumulate a slightly salty taste upon freezing
• To freeze smoked fish, wrap in freezer bag and seal well. Use within 3 months
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Shellfish |
| • Prawns — Place in plastic container eg: Ice cream container. Cover with water. Seal and freeze forming a large ice block.
• Shellfish — keep shell intact, wrap individually in plastic wrap. Can ice glaze as for fish fillets
• Squid. Octopus — remove guts and skin, clean and rinse well. Wrap in plastic
• Oysters — Once opened can be placed on tray and a few drops of water and lemon juice sprinkled on top. This acts as an insulator. Use within 6 months
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